Latest / Vegas Revealed / Interview with Chef Michael Mina at New Bourbon Steak Restaurant, Resorts World Unveils New Villa 66 Suite, New Year's Eve Ideas, Fontainebleau Rewards | Ep. 252

Transcript

Interview with Chef Michael Mina at New Bourbon Steak Restaurant, Resorts World Unveils New Villa 66 Suite, New Year's Eve Ideas, Fontainebleau Rewards | Ep. 252 · Vegas Revealed

• 0:00
  Dayna Roselli: It's episode 252 of Vegas Revealed.
• 0:03
  Dayna Roselli: Award-winning chef Michael Mina opens a new restaurant at four seasons.
• 0:08
  SPEAKER_00: The number one probably draw to me about this space was all about location, location, location.
• 0:16
  Sean McAllister: And we visit the latest luxury villa over at Resorts World.
• 0:20
  Sean McAllister: Plus, we learn about the Fountain Blue loyalty program and how it's not just for gamblers.
• 0:26
  Dayna Roselli: If you love country music, there's an immersive audio and light experience you may want to visit.
• 0:31
  Dayna Roselli: And a new restaurant at Planet Hollywood.
• 0:34
  Dayna Roselli: Plus some ideas for New Year's Eve.
• 0:36
  Dayna Roselli: All that coming up now on Vegas Reveal.
• 0:40
  SPEAKER_01: If you've experienced a slip and fall, were injured in a place of business or on a construction site, call level up law.
• 0:46
  SPEAKER_01: Do you have a wrongful death case or been in a motor vehicle accident, even harmed in a ride share?
• 0:52
  SPEAKER_01: Our team specializes in personal injury cases.
• 0:55
  SPEAKER_01: Call Level Up Law now at 855 Level Up.
• 0:58
  SPEAKER_01: Elevate your case with Level Up Law.
• 1:01
  SPEAKER_01: We've got your back.
• 1:02
  SPEAKER_01: Call 855 Level Up.
• 1:03
  SPEAKER_01: Your journey to justice starts here.
• 1:06
  SPEAKER_01: Level Up Law.
• 1:07
  SPEAKER_01: Justice at your fingertips.
• 1:10
  SPEAKER_00: Vegas Revealed presented by Level Up Law starts now.
• 1:15
  Dayna Roselli: Welcome everyone to Vegas Revealed, episode 252.
• 1:19
  Dayna Roselli: Dana Roselli and Sean McAllister here.
• 1:22
  Dayna Roselli: I think this is probably the final episode of season five.
• 1:26
  Dayna Roselli: We're going to be going into season six of Vegas Revealed.
• 1:30
  Dayna Roselli: So thank you to everyone who has listened, subscribed, left left us good reviews, not the bad ones.
• 1:37
  Dayna Roselli: We appreciate you all.
• 1:39
  Dayna Roselli: We've got a lot to get to.
• 1:40
  Dayna Roselli: We're going to be answering some questions, lots of things coming up for New Year's Eve, and even an interview with Chef Michael Mina.
• 1:46
  Dayna Roselli: But Sean, I know you and I were just chatting saying what a warm, beautiful time of year it has been here in Las Vegas.
• 1:53
  Dayna Roselli: Now it's depending when you're listening to this, but right now we're sitting in the week just before Christmas, and we've been in the 60s and 70s.
• 2:01
  Sean McAllister: It's been beautiful.
• 2:02
  Sean McAllister: This has been absolutely perfect winter weather.
• 2:06
  Sean McAllister: We've been to a few outdoor events lately, too, and it's just been so nice.
• 2:11
  Sean McAllister: Have a light jacket, and it's it's beautiful.
• 2:15
  Dayna Roselli: Beautiful.
• 2:16
  Dayna Roselli: We are so lucky.
• 2:16
  Dayna Roselli: I mean, even coming off that weekend, I went uh to Vancouver.
• 2:19
  Dayna Roselli: It wasn't freezing, but you know, it's dreary and cloudy.
• 2:22
  Dayna Roselli: Then the sun came up.
• 2:23
  Dayna Roselli: But I was thinking, like, gosh, then you step in off the plane and it's just so comfortable in Las Vegas all the time.
• 2:29
  Dayna Roselli: The sun is always shining.
• 2:30
  Dayna Roselli: I mean, we really are lucky.
• 2:31
  Sean McAllister: Well, the sun has been shining quite a bit this year.
• 2:34
  Sean McAllister: We're uh the weather service here just put out a notice that we're over 158 days without rain consecutive.
• 2:42
  Dayna Roselli: Yeah, that's never good.
• 2:43
  Dayna Roselli: We do need rain.
• 2:44
  Dayna Roselli: We do.
• 2:45
  Dayna Roselli: That's for sure.
• 2:45
  Sean McAllister: But the sun is still nice.
• 2:47
  Dayna Roselli: Yeah, the sun's nice.
• 2:47
  Dayna Roselli: But even when it rains, it rains for like 20 minutes.
• 2:49
  Dayna Roselli: That's all we need.
• 2:50
  Sean McAllister: True.
• 2:51
  Sean McAllister: Just a cloud that floats across the Las Vegas Valley.
• 2:54
  Dayna Roselli: Right.
• 2:54
  Sean McAllister: Dropping rain wherever it goes.
• 2:57
  Dayna Roselli: Hey, we had a text message from uh Kevin in Greenville, South Carolina.
• 3:01
  Dayna Roselli: Again, he had a couple questions.
• 3:02
  Dayna Roselli: He said, Hey guys, um, he was wondering, we talked about free parking and paid parking last week.
• 3:07
  Dayna Roselli: And we were saying uh even with the free parking for like locals, the three hours and stuff, whenever there's a special event, it's like null and void for everyone, and you just have to pay the 40 bucks or whatever it is.
• 3:19
  Dayna Roselli: And we were saying that maybe look at the calendar or call ahead and find out like, are there any special events going on that are gonna affect parking?
• 3:27
  Dayna Roselli: Because it can sneak up on you.
• 3:28
  Sean McAllister: It can sneak up on you big time.
• 3:30
  Dayna Roselli: Yeah, and 40 bucks is a lot.
• 3:31
  Dayna Roselli: Sometimes it's 60.
• 3:32
  Dayna Roselli: Someone I know paid 150 during one of the games at T-Mobile.
• 3:37
  Dayna Roselli: Yeah.
• 3:37
  Dayna Roselli: So um, he wanted to know if um tier status mattered.
• 3:41
  Dayna Roselli: Uh, you know, tier status that allows free parking.
• 3:44
  Dayna Roselli: Is that superseded by special events?
• 3:47
  Dayna Roselli: And so we kind of looked into it a little and found most people saying on a lot of the different message boards that no, they've used the tier status and you get out of the special event paid parking.
• 4:00
  Sean McAllister: Correct.
• 4:00
  Sean McAllister: It seemed I am not, I do not have uh tier status anywhere that gets me the free parking.
• 4:06
  Sean McAllister: Yeah.
• 4:06
  Sean McAllister: Uh, but yeah, on a uh Reddit board, there was uh several people who said um, especially at MGM properties specifically, that uh the tier status superseded the special event parking.
• 4:22
  Sean McAllister: So that seems to be the only thing that's gonna get you out of paying those hefty fees to get into the garages.
• 4:29
  Dayna Roselli: Well, you wonder too, because like when there's sphere events and you pull into the Venetian parking garage, you have to pay right there on the spot.
• 4:35
  Sean McAllister: Yeah, before you even go down the ramp.
• 4:36
  Dayna Roselli: Yeah, so I wonder how that works if you let them know, and then I think I believe they have a certain maybe even level or area for certain tiers.
• 4:43
  Dayna Roselli: So I don't know.
• 4:44
  Dayna Roselli: Um, so I mean I wouldn't say 100% that I'm knowledgeable about the exact answer of that.
• 4:51
  Dayna Roselli: I but but from what we looked into, it seems like for most garages, most properties, that that will trump everything.
• 4:58
  Sean McAllister: Yes, it seems to.
• 5:00
  Sean McAllister: And uh Kevin had a second question in his text that he sent over to us as well.
• 5:06
  Dayna Roselli: Yeah, he wanted to know what show, residency, or act we are looking forward to most in 2025.
• 5:12
  Dayna Roselli: And that was a little challenging because I was like, huh, who am I looking forward to?
• 5:16
  Dayna Roselli: But I am really looking forward to going to Janet Jackson on December 30th, and then she'll have more shows.
• 5:22
  Dayna Roselli: Um, I'm really looking forward to that show because I've been to her show in the past when she's had one at a different property and like absolutely was blown away and loved it.
• 5:30
  Sean McAllister: Janet's always so good, yeah, and you know that the dancing is gonna be top-notch.
• 5:35
  Sean McAllister: And I think she is another one of those artists where you forget how many hits she has.
• 5:40
  Sean McAllister: So many.
• 5:41
  Sean McAllister: You sit there at that show and you're like, oh my God, I forgot about this song.
• 5:45
  Dayna Roselli: Yeah, I know it's so true.
• 5:48
  Dayna Roselli: Um, you and I were trying to think of some new um, you know, residencies coming into town.
• 5:53
  Dayna Roselli: And, you know, we do have we have ones that are coming back.
• 5:57
  Dayna Roselli: It's weird for me because I do love a show.
• 5:59
  Dayna Roselli: I I know it sounds weird, but I like a show where I I actually look forward to a show that I have already seen going back to see it again because then inside I already know it's gonna be good.
• 6:09
  Dayna Roselli: Does that make sense?
• 6:10
  Dayna Roselli: Absolutely.
• 6:10
  Dayna Roselli: So I mean, I'm so glad new editions are gonna be coming back.
• 6:13
  Dayna Roselli: I look forward to seeing them at least one more time.
• 6:16
  Dayna Roselli: Um, Pitbull, I need to get over to Fountain Blue.
• 6:20
  Sean McAllister: Fountain Blue, yes.
• 6:20
  Dayna Roselli: We've seen him at Planet Hollywood.
• 6:22
  Dayna Roselli: Um, I know that's gonna be good.
• 6:24
  Dayna Roselli: You know, there's some comedians that I love that are coming back in.
• 6:28
  Dayna Roselli: Sebastian at the win.
• 6:29
  Dayna Roselli: I love seeing him at least once a year.
• 6:32
  Dayna Roselli: Um, and I know actually the win has a bunch of really good comedians lined up as well.
• 6:37
  Dayna Roselli: And then um, you know, I'm excited that there are a bunch of different performances happening on New Year's Eve week that'll be good, but I don't know if they'll return like Duran Duran and and and Imagine Dragons and 50 Cent.
• 6:51
  Dayna Roselli: Yeah.
• 6:51
  Dayna Roselli: So I don't know.
• 6:53
  Dayna Roselli: Maybe we haven't had that like big, big, big announcement, but we were saying uh when we started looking, you brought up New Kids on the Block.
• 7:01
  Dayna Roselli: And I was like, I mean, that really is probably gonna be the show of 2025.
• 7:06
  Sean McAllister: It is, and it's going to be it's going to be the show that everybody talks about because uh you know what kind of fans new kids have.
• 7:14
  Sean McAllister: All the boy bands from you know that era just have so many uh fans who are adults now who are going to come back and relive that music, and also the group's newer music too.
• 7:26
  Sean McAllister: But yeah, I think without a doubt, new kids they start uh this summer over at Park MGM.
• 7:32
  Sean McAllister: I think they're gonna be great.
• 7:33
  Dayna Roselli: And they put on just a fabulous show.
• 7:36
  Dayna Roselli: I just wanna I've seen a lot of boy bands, and listen, and this is not a knocking the backstreet boys in any way.
• 7:41
  Dayna Roselli: I loved their show too.
• 7:42
  Dayna Roselli: But I guess maybe for me, the difference would be new kids really do have a lot of fun on stage.
• 7:51
  Dayna Roselli: So they spread themselves out, they work the crowd.
• 7:55
  Dayna Roselli: Donnie Wahlberg is so much fun, and they I don't I just feel like the experience of this show is gonna have people wanting to come back for more.
• 8:06
  Dayna Roselli: Absolutely.
• 8:06
  Dayna Roselli: I just they love what they do.
• 8:08
  Dayna Roselli: Not that, you know, Backstreet Boys don't, but I don't know.
• 8:11
  Dayna Roselli: They just I don't know, they don't they don't take themselves as seriously.
• 8:15
  Dayna Roselli: Yeah, I don't think.
• 8:16
  Dayna Roselli: You know what I mean?
• 8:17
  Dayna Roselli: Like, I don't know, they just have a lot of fun.
• 8:19
  Dayna Roselli: And I think you know, being in this theater, which is more intimate than an arena that they're used to, is gonna be it great for them to see what they're gonna do.
• 8:26
  Dayna Roselli: And even though a lot of men won't buy tickets, um I think that uh a lot of men, if they were to see the show, will leave going, that was good, you can't deny it.
• 8:39
  Dayna Roselli: Because I've gone with uh a few men before.
• 8:42
  Dayna Roselli: We went to see Debbie Gibson, was one of the acts in the arena show, and we had a group of us, there were a lot of guys.
• 8:48
  Dayna Roselli: Um, and after they were like, Man, what a show.
• 8:51
  Dayna Roselli: They have a lot of fun, good for them.
• 8:53
  Sean McAllister: Well, and earlier this year in September at the iHeart Radio Music Festival, yeah, new kids performed there.
• 8:58
  Sean McAllister: And backstage, they they were saying, they were like, Yeah, you know, this is kind of a preview of what we're gonna do on stage once the residency starts.
• 9:06
  Sean McAllister: And I was over there and I saw it.
• 9:09
  Sean McAllister: They were great.
• 9:10
  Sean McAllister: It was so that was a such a fun performance.
• 9:13
  Sean McAllister: Yeah, and they only did like I don't know, three or four songs.
• 9:16
  Sean McAllister: Obviously, the residency is going to be a lot more than that.
• 9:19
  Sean McAllister: Yeah.
• 9:20
  Sean McAllister: Um, but they were they were having a blast up there.
• 9:22
  Sean McAllister: So they it is.
• 9:24
  Sean McAllister: I think that's going to be uh so far the residency of 2025.
• 9:29
  Dayna Roselli: And their first residency, so it's gonna be a lot of fun to see what they do, you know.
• 9:32
  Dayna Roselli: Look forward to that.
• 9:34
  Dayna Roselli: Um, okay, let's talk about a new restaurant opening at Planet Hollywood.
• 9:37
  Dayna Roselli: We're just gonna mention it because uh we're gonna actually go check it out uh New Year's Week.
• 9:41
  Dayna Roselli: So we're going to the opening party and everything, but it's called, and I hope I'm saying it right, Caramella.
• 9:46
  Dayna Roselli: Um, and it's gonna be over at Planet Hollywood.
• 9:49
  Dayna Roselli: I think this is taking the spot uh where Koi used to be.
• 9:52
  Dayna Roselli: That was open for years.
• 9:53
  Sean McAllister: That place was I used to love going in there.
• 9:57
  Sean McAllister: And yeah, that's prime space up there on the mezzanine at Planet Hollywood next to the theater, right?
• 10:03
  Dayna Roselli: Right next to the Chris Angel Theater.
• 10:04
  Dayna Roselli: So um, and this is a partnership with Tau Group.
• 10:07
  Dayna Roselli: They always have really vibey restaurants.
• 10:10
  Dayna Roselli: So I'm looking forward to seeing um this restaurant.
• 10:13
  Dayna Roselli: It should be really good.
• 10:15
  Dayna Roselli: And I noticed that they have like a candy shop in there too, like stacked with Italian treats from top to bottom, and it sits in the center of the restaurant.
• 10:22
  Dayna Roselli: So that'll be a little centerpiece that's kind of fun.
• 10:25
  Dayna Roselli: Um, they also have like this secret door uh within the shop.
• 10:30
  Dayna Roselli: Uh they have a moody lounge dressed in 70s wallpaper.
• 10:33
  Dayna Roselli: Anyway, I can't wait to see it.
• 10:34
  Dayna Roselli: A DJ booth, and so this restaurant sounds like a lot of fun.
• 10:38
  Dayna Roselli: Um, you can now book reservations on open table.
• 10:41
  Dayna Roselli: I was looking and it looks like they're like taking reservations for like the 19th and the 20th, and it didn't look like the 21st unless they're full.
• 10:49
  Dayna Roselli: So make sure you check before you go over.
• 10:51
  Dayna Roselli: But we'll we'll give you the full report when we go over it and check it out too.
• 10:55
  Sean McAllister: And I love uh a good new Italian spot too, so that's gonna be great.
• 11:00
  Sean McAllister: Hey, uh something else new.
• 11:01
  Sean McAllister: We went over, and you've heard us talk about it here on the podcast before Swingers Crazy Golf over at Mandalay Bay.
• 11:09
  Sean McAllister: It is now open, they are full steam ahead, and we just popped over there for their official grand opening party, and uh it was so much fun.
• 11:20
  Dayna Roselli: It was a great time.
• 11:22
  Dayna Roselli: This was, I mean, a really good opening party.
• 11:25
  Sean McAllister: It way, I mean, it was one of the best, you know, opening parties in recent uh in recent time.
• 11:31
  Dayna Roselli: Well, it you know, they gave us a ch it they they gave us a chance to experience everything, and I think that's what was great.
• 11:36
  Dayna Roselli: Yeah, they gave us a card loaded with, you know, like tokens to be able to play all the carnival games.
• 11:41
  Dayna Roselli: Yes, you know, and if we won things, we couldn't go, you know, turn them in for redeem it for tickets.
• 11:46
  Dayna Roselli: We were just playing, but um, we did we did win a teddy bear in the crane game.
• 11:51
  Dayna Roselli: But um, but but it gave us a chance to experience playing all these games and realizing how fun it is.
• 11:58
  Dayna Roselli: I mean, what we did like gosh, what was it that we played just about everything?
• 12:02
  Dayna Roselli: Trying to blank the um blanking on some of the names of the what's the one where we rolled the ball and then it made our thing go forward?
• 12:07
  Dayna Roselli: Almost like the horse racing games that they have at carnivals.
• 12:11
  Sean McAllister: Right, where you're rolling the ball, thing tries to get to the end of the line first.
• 12:15
  Dayna Roselli: Anyway, that was a lot of fun.
• 12:16
  Dayna Roselli: It was blanking on the name of it.
• 12:18
  Dayna Roselli: We did the you know the shots and the hoops, and they had just so many fun carnival games there, and then we were able to play around to golf.
• 12:25
  Sean McAllister: And the golf was a blast, it really was.
• 12:28
  Sean McAllister: I think we were uh we uh there were a few of us who didn't have the best shots.
• 12:34
  Sean McAllister: Nope.
• 12:34
  Dayna Roselli: But it depended on the hole.
• 12:36
  Dayna Roselli: Some were I noticed like I think some holes were harder for others than others.
• 12:41
  Dayna Roselli: They were you know what I mean?
• 12:43
  Dayna Roselli: Like it was like there would be a hole that was hard for me, and then you get a hole in one.
• 12:47
  Sean McAllister: Right.
• 12:47
  Dayna Roselli: And then the next one I'd be like, you know, hole in two or hole in one, and then it was hard for someone else.
• 12:53
  Dayna Roselli: Right.
• 12:53
  Dayna Roselli: So I liked the I liked that though.
• 12:55
  Dayna Roselli: I thought that was fun.
• 12:56
  Dayna Roselli: It made it a little bit, you know, challenging.
• 12:58
  Sean McAllister: It was, and the the caddies that they have out there at each each hole to kind of guide you or each ninth hole.
• 13:06
  Sean McAllister: Um, they're great.
• 13:07
  Sean McAllister: They were very attentive.
• 13:09
  Sean McAllister: The food was delicious.
• 13:10
  Dayna Roselli: The pizza's so good.
• 13:11
  Sean McAllister: Oh my gosh.
• 13:12
  Dayna Roselli: The salads we had were actually really good.
• 13:13
  Dayna Roselli: I had this Brussels sprout salad.
• 13:15
  Sean McAllister: The Brussels sprout salad was good.
• 13:16
  Sean McAllister: Delicious.
• 13:17
  Dayna Roselli: Yeah, and then they have the burger on the pretzel bun.
• 13:19
  Dayna Roselli: That was good too.
• 13:20
  Dayna Roselli: Yeah, it's a it's a great spot.
• 13:22
  Dayna Roselli: I mean, obviously, this was a party.
• 13:24
  Dayna Roselli: We were able to try everything out.
• 13:26
  Dayna Roselli: It was a blast.
• 13:27
  Dayna Roselli: A lot of people we we know and work with were there, so it was super fun.
• 13:31
  Dayna Roselli: But we just know um it's gonna be a fantastic night out if you go there.
• 13:36
  Dayna Roselli: And I think we want to return and we'll bring people.
• 13:38
  Sean McAllister: Yeah, I've already seen people uh celebrating their birthdays over there at Swinger.
• 13:43
  Sean McAllister: So that's the perfect spot for it.
• 13:45
  Sean McAllister: When you have a group of people, there's plenty of space, there's no cover charge to get in.
• 13:50
  Sean McAllister: You can go in and just like hang at the bar and grab some food if you want.
• 13:54
  Dayna Roselli: Right.
• 13:54
  Dayna Roselli: I like that.
• 13:55
  Dayna Roselli: They're also doing some New Year's Eve packages and have some things.
• 13:58
  Dayna Roselli: There's too much to name.
• 13:59
  Dayna Roselli: So if you're interested, go check out the website or give them a call.
• 14:02
  Sean McAllister: Uh coming off National Finals Rodeo, we had a lot of country and cowboys and cowgirls here in town.
• 14:10
  Sean McAllister: Uh, but there is a country art installation that's happening uh through the end of the year that you can still go take advantage of.
• 14:19
  Dayna Roselli: Yeah, this is at Area 15, and um, they have so much there.
• 14:24
  Dayna Roselli: Like it's an immersive art, entertainment, events district.
• 14:28
  Dayna Roselli: Uh, so this is really cool.
• 14:29
  Dayna Roselli: It's called Holidays, a country Christmas music experience.
• 14:34
  Dayna Roselli: And we're mentioning it because it actually goes for a little while still, and we thought, okay, it was during National Finals rodeo, but it looks like it's gonna run through December 31st.
• 14:48
  Dayna Roselli: So if you are interested to go check this out, they call it an immersive audio and light experience that puts audiences in the pulse of music from artists like Alan Jackson, Brenda Lee, Carrie Underwood, George Strait, Little Big Town.
• 15:04
  Dayna Roselli: And so if you love this, I think it sounds like a lot of fun and it could be a really cool experience.
• 15:10
  Sean McAllister: Yeah, and uh, you know, it's a great addition to the holiday offerings, but something a little different from the other holiday pop-ups that we've seen uh across Las Vegas.
• 15:23
  Sean McAllister: So keep that in mind.
• 15:24
  Sean McAllister: Holidays, a country Christmas music experience over at Area 15.
• 15:30
  Dayna Roselli: Yeah, and it looks like if I'm reading this right, it's gonna be free to enter for the entire month of December.
• 15:37
  Dayna Roselli: So, and again, the experience runs through uh Tuesday, December 31st.
• 15:41
  Dayna Roselli: So take advantage.
• 15:43
  Sean McAllister: Well, for just about 30 years, Michael Mina, he's a well-known chef, has restaurants across the country.
• 15:51
  Sean McAllister: Uh he has kind of been a staple here in Las Vegas.
• 15:55
  Sean McAllister: He opened up his first restaurant uh when Bellaggio opened up, and he's opening up a new spot.
• 16:02
  Sean McAllister: Uh, it's actually open now over at the Four Seasons.
• 16:05
  Dayna Roselli: Yeah, and this is a big deal to him because uh Bourbon Steak is the name of it, is taking over Charlie Palmer's steakhouse.
• 16:13
  Dayna Roselli: And he said, you know, he was my mentor.
• 16:14
  Dayna Roselli: So for me to put this restaurant in this space, I knew it had to be good.
• 16:18
  Sean McAllister: It's kind of an iconic space.
• 16:20
  Dayna Roselli: Right.
• 16:20
  Dayna Roselli: Oh my gosh.
• 16:21
  Dayna Roselli: We went in.
• 16:22
  Dayna Roselli: Now we have not eaten there yet, but let me tell you, the space is absolutely gorgeous.
• 16:26
  Dayna Roselli: Check out our social media if you want to see some shots and snapshots, still pictures and some videos.
• 16:32
  Dayna Roselli: It's stunning and huge, it's a huge restaurant.
• 16:35
  Sean McAllister: It's a it's a very big footprint.
• 16:38
  Dayna Roselli: Yeah.
• 16:38
  Sean McAllister: So there you can fit a lot of people in there.
• 16:41
  Sean McAllister: But when you walk in, you enter into like the lounge and bar area, and then the restaurant, the dining room is kind of off to the left.
• 16:51
  Sean McAllister: Oh, it's beautiful.
• 16:52
  Dayna Roselli: It really is.
• 16:53
  Dayna Roselli: That bar is stunning too.
• 16:54
  Dayna Roselli: Well, Michael Mina, just like the rest of us that live here, realized how amazing Vegas is and moved here six years ago.
• 17:01
  Dayna Roselli: So he now lives here.
• 17:02
  Dayna Roselli: This is home base for him, even though he has restaurants around the world.
• 17:06
  Dayna Roselli: We met up with him at Bourbon Steak and had a great conversation.
• 17:11
  Dayna Roselli: Let's talk about this.
• 17:12
  Dayna Roselli: First of all, this gorgeous restaurant.
• 17:14
  Dayna Roselli: How long has this been in the works?
• 17:16
  SPEAKER_00: It's almost been two years now, actually, that we've been able to work on the space.
• 17:21
  SPEAKER_00: And um, and fortunately, I knew the space fairly well because it was, you know, my first mentor's uh space before this, it was Charlie Palmer's steak.
• 17:32
  SPEAKER_00: And so, you know, I knew the space well, and then we had a nice long time to really kind of be able to curate all the pieces and put the whole project together.
• 17:41
  Dayna Roselli: I love, first of all, all the different corners.
• 17:43
  Dayna Roselli: So talk about a little bit about the vision for when you walk in and that kind of thing.
• 17:48
  Dayna Roselli: I'm sure there's, you know, you're thinking, okay, this is good, someone's night's gonna start over here.
• 17:53
  SPEAKER_00: Sure, sure.
• 17:54
  SPEAKER_00: Well, with you know, with bourbon steak, bourbon steak is a brand that is throughout Mina Group, but every bourbon steak is designed differently, and we really like them to have a sense of place.
• 18:05
  SPEAKER_00: And as we've, you know, and it's a 20-year-old brand, so we look at it the last three or four bourbon steaks.
• 18:12
  SPEAKER_00: We've been really kind of working a little bit on modernizing uh the look and feel to it.
• 18:18
  SPEAKER_00: But what we where we start, the foundation of bourbon steak is taking everything you love about that classic American steakhouse and give try to give you that classic American feel, but modernizing it with using like innovation, whether it's within the food, whether it's within the design, you know, techniques, uh, when in when you start to look at the food, and really just you know, modern cutting-edge kind of products and things of that nature, and finding um that feel into the room to be able to say, okay, this room will work in a certain way.
• 18:56
  SPEAKER_00: And where we were here in the four seasons, the number one probably draw to me about this space was all about location, location, location.
• 19:07
  SPEAKER_00: And the thing I always loved about the location was the locals all came, have always come here because access, it's so easy to get in and out of.
• 19:18
  SPEAKER_00: You you're not walking through a casino, you're just pulling up to probably one of the best valet teams that that I've ever seen.
• 19:25
  SPEAKER_00: They're just so generous and kind.
• 19:27
  SPEAKER_00: And then you walk right into the restaurant.
• 19:29
  SPEAKER_00: And so we wanted this to have that feel of kind of a uh steakhouse that um has that supper club feel to it, where you know, when we want to have, we start the night every night with, you know, at four o'clock during happy hour with piano and uh that nice relaxing I'm off work, let's have a cocktail, uh, into a great, you know, dinner service that has a lot of table side, feels like a show, and the room needed to feel like that into uh on the weekends.
• 20:02
  SPEAKER_00: And as this continues to go, I mean, you know, whether it's live entertainment, whether it's uh DJ, whatever it is, a lounge and restaurant that can go till two, two, three in the morning.
• 20:15
  Sean McAllister: Are you going to have an official happy hour here?
• 20:18
  SPEAKER_00: Yes.
• 20:19
  SPEAKER_00: Yes.
• 20:19
  SPEAKER_00: I mean, every day we're gonna open at four o'clock, and so we will have an official happy hour.
• 20:24
  SPEAKER_00: We've got a really fun little menu for it.
• 20:27
  SPEAKER_00: Um, the cocktail program is spectacular, and we will, you know, we're gonna have an official happy hour.
• 20:33
  SPEAKER_00: Uh, we also have a very limited membership program, and again, that was a part of a real the big part of the membership program was creating community, partnering with, we're gonna partner with Keep Memory Alive with Larry Ruvo on his charity to start it with the founding members, and then we'll have some gold members.
• 20:54
  SPEAKER_00: And the whole idea is exactly that.
• 20:56
  SPEAKER_00: We want this to be that social place in Las Vegas.
• 20:59
  SPEAKER_00: That's the goal.
• 21:01
  SPEAKER_00: I've been here, you know, been part of Las Vegas for 27 years with Bellaggio, but been living here now for the last five or six years, and have really fallen in love with it and all of the relationships.
• 21:14
  SPEAKER_00: And so this one was the one that hopefully will have, you know, a great place for people to come for a happy hour and to get together even if they're not having dinner.
• 21:26
  Sean McAllister: Well, I was gonna say, I know that you have some uh dishes on the menu that are specific to Las Vegas.
• 21:32
  Sean McAllister: If you can kind of run through what some of those are.
• 21:35
  SPEAKER_00: Okay, so do we start with uh let's see, let's start with my favorite, and then we'll work backwards, but that kind of uh uh so one of the ones that I had worked on for a long time, and it's kind of a little playoff of something that I grew up in a small town in Washington State, but uh it's Washington beef um started there.
• 21:57
  SPEAKER_00: It's called Allensburg, and so uh Something that I learned from the cowboys back home was uh cooking steak and then uh throwing hay on the fire while you're grilling it, and it would give it this hay flavor.
• 22:10
  SPEAKER_00: So I wanted to take that and create a dish out of it.
• 22:13
  SPEAKER_00: So we have the tomahawk, the giant tomahawk, where we do uh we basically we have this tomahawk that we burn hay, then put it into a salt crust to make a little salt oven, bake it in the oven nice and low and slow, and then we uh flambe it at the table with bourbon.
• 22:36
  SPEAKER_00: So it's a paste smoked, salt-baked, bourbon-rubbed tomahawk.
• 22:41
  SPEAKER_00: Then we uh we flambe it at the table, and so that's a beautiful table side preparation.
• 22:46
  SPEAKER_00: Then we take it in the kitchen, glaze it up, and serve it, uh, bring it back out to you, all sliced and served.
• 22:54
  SPEAKER_00: Then there's a section on the menu, our caviar section, we want to have a lot of fun with.
• 22:59
  SPEAKER_00: And so what we did is we did three items that I think are all really, really fun with caviar.
• 23:05
  SPEAKER_00: One is we do a caviar Twinkie, since you know there's been a lot of talk about Twinkies lately.
• 23:09
  SPEAKER_00: And so we thought we'd make a really healthy, beautiful Twinkie.
• 23:13
  SPEAKER_00: So we make this great cornbread with a yuzu cream in it, and the whole Twinkie is covered with caviar.
• 23:19
  SPEAKER_00: And then we do a traditional chive buttermilk pancake.
• 23:25
  SPEAKER_00: So, like a buttermilk pancake like you would get in the morning.
• 23:28
  SPEAKER_00: Um, but we do with uh a lot of chopped chives in it, creme fraîche and caviar.
• 23:33
  SPEAKER_00: And then we have a beignet that's stuffed with lobster, a little lobster salad and caviar.
• 23:39
  SPEAKER_00: So that's kind of our caviar section.
• 23:41
  SPEAKER_00: And then we bring in stone crabs from Florida because we uh fortunately we have a restaurant in Miami.
• 23:48
  SPEAKER_00: We've worked with a fisherman for many, many years that gets us our stone crabs.
• 23:52
  SPEAKER_00: So we found a way to get them here.
• 23:54
  SPEAKER_00: We don't get them in any other restaurant besides here right now.
• 23:58
  SPEAKER_00: Um so we have a cart that has stone crab on it, and that stone crab cart will come over, we will explain everything to you about our stone crab, and so you do get really delicious stone crabs.
• 24:09
  SPEAKER_00: Again, a great way to start your adventure here.
• 24:14
  SPEAKER_00: And the one dish that we, another dish that we wanted to bring back that uh everyone in Las Vegas had been asking me for, because it was at Michael Mina, and we had kind of taken it off all the menus.
• 24:26
  SPEAKER_00: I don't even really know why, but I just realized is our root beer float.
• 24:30
  SPEAKER_00: And that root beer float was a lot of fun because it was sassafras ice cream, root beer sorbet, and warm chocolate chip cookies.
• 24:37
  SPEAKER_00: And so we have that uh we have that dish, and there's a handful more, and there will be more as we get going as well.
• 24:45
  Dayna Roselli: This that's a lot, yeah.
• 24:47
  SPEAKER_00: This restaurant is gonna serve two purposes for Mina Group because um, for me now living here, uh the chef here will also be our RD chef for the company.
• 25:00
  SPEAKER_00: And so this will be Bourbon Steak, but it'll also be the Mina Test Kitchen.
• 25:05
  SPEAKER_00: And so we will be doing some really fun dinners here as we're either opening restaurants or doing menu changes in other restaurants.
• 25:13
  SPEAKER_00: In our private room, we'll be doing these dinners where we're testing out new dishes for the company as well.
• 25:19
  Dayna Roselli: How many restaurants do you have total now?
• 25:21
  SPEAKER_00: 36.
• 25:22
  Dayna Roselli: 36.
• 25:22
  Dayna Roselli: Wow.
• 25:23
  Dayna Roselli: And do you go visit them all?
• 25:24
  Dayna Roselli: How often will we see you here?
• 25:26
  SPEAKER_00: Uh well, you're gonna see me here all the time because one, I live here, and two, like I said, this is uh this is we're gonna be where our RD kitchens at.
• 25:35
  SPEAKER_00: But you know, I'm Las Vegas is is home now, so I'm here.
• 25:39
  SPEAKER_00: I'm going through the restaurants here all the time.
• 25:42
  Dayna Roselli: It's a great place to live.
• 25:43
  Dayna Roselli: Um, what about the changing culinary scene here?
• 25:45
  Dayna Roselli: We had interviewed Wolfgang uh recently in the fall, and he was like, Well, it used to be the buffet was the thing, but I've watched it evolve into all these amazing, incredible chefs and restaurants.
• 25:54
  Dayna Roselli: I mean, what what I mean what have you what do you think like over the last like 10 years that you've seen changed?
• 26:00
  Dayna Roselli: Or like what what is today is it different than 10 years ago?
• 26:05
  SPEAKER_00: Absolutely, absolutely.
• 26:07
  SPEAKER_00: I think that what has happened is you know, first it was, you know, just bringing brands to Las Vegas.
• 26:13
  SPEAKER_00: Now brands start in Las Vegas and restaurants start in Las Vegas.
• 26:18
  SPEAKER_00: Your um neighborhood restaurant scene has exploded.
• 26:22
  SPEAKER_00: Um, you know, the neighborhood restaurant scene here has exploded, but uh there are like you just said, you know, you just asked me a question that kind of tells the answer to that.
• 26:30
  SPEAKER_00: It's it's what are you doing in Las Vegas that's different?
• 26:34
  SPEAKER_00: Well, you can, like you can really push the boundaries, like even the room, you know.
• 26:38
  SPEAKER_00: Uh I felt like we can you can push the boundaries, you can have a lot of fun in Las Vegas.
• 26:43
  SPEAKER_00: And people, you know, I've always loved cooking here because um people want to experience things, they want to have fun when they come to Las Vegas, and they there, I think people will, you know, even go out of their um comfort zone dining uh when they come to Las Vegas.
• 27:02
  SPEAKER_00: And so I think that there it gives you a lot of room to play and dream up things.
• 27:08
  SPEAKER_00: And I think that, you know, the partners have been amazing because like you have a partner like MGM, and you know, the first thing that MGM is gonna tell me when we're talking about doing a restaurant together is push the boundaries.
• 27:22
  SPEAKER_00: They're gonna be like, okay, okay, if this is what you would do here now, how do you want to push it to do in Las Vegas?
• 27:28
  SPEAKER_00: And I think that that's something that you know chefs and creative people absolutely love.
• 27:34
  SPEAKER_00: And so I think that that's something that um, you know, I look at and say, okay, you're gonna kind of get the best of everybody.
• 27:42
  SPEAKER_00: And then I last but not least, and I don't even know how this will come off, but there's a lot of competition, and competition with chefs breeds um competitiveness.
• 27:53
  SPEAKER_00: They're competitive people, and so when you have this many chefs in one city, you're gonna end up with really good food because people are very competitive in our industry.
• 28:02
  Dayna Roselli: It's a good point, actually.
• 28:04
  Dayna Roselli: Really good point, yeah.
• 28:05
  Dayna Roselli: And I've always wondered, you know, I was just thinking, we often talk when we talk with performers, like is the Las Vegas crowd is different, right?
• 28:12
  Dayna Roselli: Like you're coming to a show, you're getting a mix of people, they're here to have a good time.
• 28:15
  Dayna Roselli: Like if you have restaurants in certain cities, is it is it kind of like, well, like I know what the the Washington, D.C.
• 28:21
  Dayna Roselli: crowd expects from a restaurant, but in Vegas, it's people coming from all over.
• 28:25
  Dayna Roselli: So is it different?
• 28:27
  Dayna Roselli: Like with what you gear things toward?
• 28:29
  SPEAKER_00: I have never, besides staying within the boundaries of your restaurant, right?
• 28:34
  SPEAKER_00: Like, you're not gonna, you know, you don't want to be that person that builds a American steakhouse and has 50% of the menu be Asian, right?
• 28:43
  SPEAKER_00: That's not an American steakhouse anymore.
• 28:45
  SPEAKER_00: If you stay within the boundaries of your restaurant, you can push the limits farther in Vegas than anywhere.
• 28:51
  SPEAKER_00: Like you can really push the limits in Vegas.
• 28:54
  SPEAKER_00: I believe you need to stay within the boundaries of your restaurant, but once you're within those boundaries, you can really push the envelope.
• 29:01
  Sean McAllister: Good point.
• 29:02
  Sean McAllister: Well, and I'm curious, when you're pushing the boundaries and putting a menu together at a new space, what comes first?
• 29:11
  Sean McAllister: Is it putting the menu items together or conceptualizing the guest experience?
• 29:19
  SPEAKER_00: Yeah, so it's the concept.
• 29:21
  SPEAKER_00: It's saying, okay, this is the concept, and then everything has to go back to the concept.
• 29:27
  SPEAKER_00: Uh modern American steakhouse, but yet paying homage to what everyone loves about the traditions of a steakhouse, okay?
• 29:35
  SPEAKER_00: So the concept is that's where the concept starts, right?
• 29:38
  SPEAKER_00: Now design has to follow that, menu has to follow that, drink list has to follow that, uniforms have to follow that, style of service has to follow that.
• 29:48
  SPEAKER_00: Everything from that point on has to follow that.
• 29:52
  SPEAKER_00: If so, if you're writing the story, here's the headline, and everything else underneath it has to follow that.
• 29:58
  SPEAKER_00: And so, you know, modern, I'll give you one dish as an example, okay?
• 30:03
  SPEAKER_00: Everyone loves cream spinach, right?
• 30:05
  SPEAKER_00: So I'm not gonna say you can't have cream spinach here.
• 30:08
  SPEAKER_00: I'm gonna put cream spinach on the menu, but I'm doing a cream spinach souffle as well to show you something new and exciting, but gives you all the flavors of cream spinach, right?
• 30:18
  SPEAKER_00: That to me is pushing the boundaries.
• 30:21
  SPEAKER_00: And I'm gonna tell the servers uh sell the souffle because that's what they can't get somewhere else.
• 30:27
  SPEAKER_00: But we're also not gonna alienate the person that wants cream spinach.
• 30:30
  Dayna Roselli: Yeah, and I love that he's embracing the locals and the tourists.
• 30:33
  Dayna Roselli: I hate when someone opens a restaurant and just expects travelers from all over the world to come fill the room.
• 30:38
  Dayna Roselli: Like, no, the you know, this is also for the locals.
• 30:40
  Dayna Roselli: I like that.
• 30:41
  Sean McAllister: Yes, and you know, it's a place to that's easy to get in and out of.
• 30:46
  Sean McAllister: So without a doubt.
• 30:47
  Sean McAllister: And the happy hour.
• 30:48
  Sean McAllister: Yeah.
• 30:48
  Sean McAllister: I love that there's a happy hour.
• 30:50
  Dayna Roselli: Yeah, it's great.
• 30:51
  Sean McAllister: We also stopped over to Resorts World and they just unveiled uh some of their new luxury accommodations.
• 30:59
  Sean McAllister: Uh one in particular is called Villa 66.
• 31:03
  Sean McAllister: It's at the Crockford's Tower over there at Resorts World.
• 31:07
  Sean McAllister: Uh it's literally up on the top of the building.
• 31:11
  Sean McAllister: We looked outside the windows, and the giant lit up Crockford sign was staring us right in the face.
• 31:16
  Sean McAllister: Yeah.
• 31:17
  Sean McAllister: So it's at the top of the building.
• 31:19
  Sean McAllister: And man, this was quite the place.
• 31:23
  Sean McAllister: You really love the bar.
• 31:24
  Sean McAllister: I well, because you walk in and the first thing that you're greeted by is this bar that has like this crystal this lighted crystal uh circular ceiling above it that was just so pretty, and there were all these uh LED light-changing bars everywhere that changed the whole vibe of the room.
• 31:47
  Dayna Roselli: Yeah, it was really cool.
• 31:48
  Dayna Roselli: And the way in the the lighting changes and the and the fireplace that doesn't heat up and vapors coming out of it instead of flames.
• 31:56
  Dayna Roselli: It was really cool.
• 31:56
  Dayna Roselli: So they were saying that they actually, you know, kind of constructed and have this suite, uh created this suite for more of a a group gathering fun party kind of vibe.
• 32:06
  Dayna Roselli: Um in there too was uh Alaskan king size bed.
• 32:11
  Dayna Roselli: Yes, so it's one step up from the king.
• 32:13
  Sean McAllister: Yep.
• 32:14
  Dayna Roselli: So they said, you know, if you're really tall, it's great.
• 32:18
  Sean McAllister: Yeah, the folks over there at Resorts World told us it's perfect for uh, you know, when NBA Summer League is in town.
• 32:24
  Sean McAllister: You know, your toes aren't gonna be dangling off the edge of the bed.
• 32:28
  Dayna Roselli: Yeah.
• 32:28
  Dayna Roselli: And then they had like an area in the bedroom where like you could get ready, like hang all your outfits for the night, like a whole makeup mirror, and um, and then the bathroom in the bedroom was amazing, wasn't it?
• 32:39
  Dayna Roselli: That tub, and then they had a shower that's like against the window, so you can shower and look out over the Las Vegas strip.
• 32:47
  Dayna Roselli: And I asked, I forget who I asked, I was like, but the can they see in?
• 32:51
  Dayna Roselli: And she's like, Well, probably there's not a lot of people that high up, you know, 66 floors.
• 32:59
  Sean McAllister: You'd have to really have your uh telescope out and nowhere to look.
• 33:03
  Dayna Roselli: But but um it was interesting, so yeah, definitely uh a party vibe.
• 33:08
  Sean McAllister: Uh it is a party vibe, but no, that was a great space.
• 33:12
  Sean McAllister: I think it was uh well over 3,000 square feet.
• 33:16
  Sean McAllister: Um two bedrooms.
• 33:18
  Dayna Roselli: That kitchen was cool because it was like where you it was separated, so like you would cook in this kitchen and then almost like a little prep kitchen.
• 33:25
  Dayna Roselli: Yes, yeah, it was cool.
• 33:27
  Sean McAllister: That was a great space.
• 33:28
  Dayna Roselli: So, you know, they're saying, like, you know, high rollers, people who, you know, requested, or you know, you can call, like, you know, so it's gonna be it's gonna be a hard spot to get to, but man, if you're on the VIP list, and if you know the right people, Villa 66.
• 33:42
  Dayna Roselli: Uh, glad that they're doing some really cool things over there.
• 33:45
  Dayna Roselli: We went to a party after where they unveiled their new uh campaign for 2025.
• 33:50
  Dayna Roselli: Um, and that was at the palace, and that also was a gorgeous space.
• 33:55
  Dayna Roselli: I've never been.
• 33:56
  Dayna Roselli: It's this huge suite with a pool.
• 34:02
  Sean McAllister: A pool, a hot tub, and not just a pool and hot tub.
• 34:05
  Sean McAllister: There's like an entire outdoor patio space.
• 34:10
  Sean McAllister: I mean, it almost looks like a section of a resort or pool area.
• 34:16
  Sean McAllister: And that's your backyard of this palace suite.
• 34:20
  Sean McAllister: And it was pretty palatial.
• 34:22
  Sean McAllister: Oh, it was but modern and fun and exciting.
• 34:27
  Sean McAllister: It was a really cool spot.
• 34:29
  Dayna Roselli: I do like resorts world.
• 34:30
  Dayna Roselli: I like the the look of everything.
• 34:32
  Dayna Roselli: I just think I don't know, it's so current, and I really enjoy it over there.
• 34:37
  Dayna Roselli: So congratulations.
• 34:38
  Dayna Roselli: I know, you know, they've been doing a lot of things, making a lot of changes, and and and word on the street is you know, 2025 is is their year.
• 34:46
  Dayna Roselli: They're they're figuring things out, and and now that they've been in there, they're they know what people want, they they have a good vision.
• 34:53
  Dayna Roselli: And so I'm looking forward to seeing what Resorts World will bring to the table in 2025.
• 34:58
  Sean McAllister: Yeah, and a lot of the people we spoke with uh who work over there at Resorts World are excited for what's to come too, and we love to see that.
• 35:06
  Dayna Roselli: Hey, quick reminder uh don't forget New Year's Eve, there's fireworks at the plaza in downtown Las Vegas, of course, on the strip again, as we do year after year.
• 35:15
  Dayna Roselli: And there's even 9 p.m.
• 35:16
  Dayna Roselli: fireworks up at the Las Vegas Motor Speedway uh at the glittering lights site.
• 35:21
  Dayna Roselli: So you'll have a lot of options.
• 35:23
  Dayna Roselli: I feel like New Year's Eve is gonna be huge this year.
• 35:26
  Dayna Roselli: It's 2025, it's a big year.
• 35:28
  Sean McAllister: It's a big year.
• 35:29
  Sean McAllister: Uh, I think people are ready to have a big blowout for the end of 2024.
• 35:37
  Dayna Roselli: But that we all thought that going into 2020, and then look what happened.
• 35:40
  Sean McAllister: Well, that's true.
• 35:41
  Dayna Roselli: You never know what's to come, but let's go in with a positive energy and hope that it's gonna be a great year for all.
• 35:47
  Dayna Roselli: I don't know.
• 35:47
  Sean McAllister: Live every day like it's New Year's Eve.
• 35:49
  Sean McAllister: That's the moral of the story, right?
• 35:52
  Dayna Roselli: Yeah.
• 35:52
  Dayna Roselli: I mean, we got a lot going on in the world, and it's just uh, I don't know.
• 35:57
  Dayna Roselli: It's an interesting time, and let's hope um 2025 brings and stacks up everything we hope it will be.
• 36:04
  Dayna Roselli: Yes.
• 36:06
  Dayna Roselli: Hey, want to remind you our title sponsor, Level Up Law, is out there and ready to answer your questions and give you a consult.
• 36:13
  Dayna Roselli: You can get a free consultation by calling 855 Level Up.
• 36:17
  Dayna Roselli: Um, listen, if you have a personal injury case, if you have some storm damage, give them a call.
• 36:23
  Dayna Roselli: They have representatives and and lawyers and they will let you know if they can help and will point you in the right direction.
• 36:30
  Sean McAllister: Yeah, and level up law has really experienced teams who are, you know, who look into uh whatever issue it is that may present itself, they dive deep and they make sure that every angle is covered and you are their priority.
• 36:48
  Sean McAllister: You're gonna be hearing from them.
• 36:50
  Sean McAllister: There's great communication, and uh their mission, obviously, is a great outcome for you.
• 36:57
  Dayna Roselli: Yeah.
• 36:57
  Dayna Roselli: And and you know, and they help with a wide variety.
• 37:00
  Dayna Roselli: Like I said, you get heard at work, um, you know, and you need some representation.
• 37:04
  Dayna Roselli: 855 level up, or you can go to leveluplaw.com.
• 37:08
  Sean McAllister: All right, let's do some tips.
• 37:12
  Dayna Roselli: We recently went over to the Fountain Blue, and something we learned that we thought was really worth getting out there for our listeners is that the Fountain Blues loyalty program does not mean that you can only earn credits and points on gambling.
• 37:30
  Dayna Roselli: And I loved this because, and I thought to myself, uh, when we learned this, I was like, that's why when I said, Hey, I have my Fountain Blue rewards card, like when I was checking out at a restaurant, paying the bill, I'm like, it doesn't do anything if I give it to you, right?
• 37:43
  Dayna Roselli: And he was like, No, no, no, it does.
• 37:44
  Dayna Roselli: Give me your card.
• 37:45
  Dayna Roselli: So, and they put points on it.
• 37:47
  Dayna Roselli: So now I'm like, okay, makes sense.
• 37:48
  Dayna Roselli: So I thought I'm not a big gambler, and I figured that maybe I just didn't know if you have rewards cards that you always get points, even on non-gaming things.
• 37:59
  Dayna Roselli: But I don't think that's the case everywhere.
• 38:02
  Dayna Roselli: But Fountain Blue takes the card for all sorts of stuff, drinks, uh at the you know, restaurant, points, points outside of gaming.
• 38:11
  Sean McAllister: Right.
• 38:11
  Sean McAllister: So when you're spending money on property, you just want to make sure to present your card so that um, you know, if that venue is able to give you points, they're gonna give you points.
• 38:21
  Sean McAllister: And you know, that's what you want if you're a loyalty member.
• 38:25
  Sean McAllister: And it is.
• 38:25
  Sean McAllister: I think it's a great way to uh get people over there who may not be big gamers, but who do want to take advantage of the incredible uh amenities that are offered.
• 38:39
  Dayna Roselli: Yeah.
• 38:39
  Dayna Roselli: And you can, you know, earn tier credits, you know.
• 38:42
  Dayna Roselli: It says, you know, across the resort, including tables, slots, restaurants, bars, lounges, and the spa.
• 38:49
  Dayna Roselli: So I just thought this was really great.
• 38:51
  Dayna Roselli: And I thought if you're not a huge gambler, it's worth signing up for the card.
• 38:56
  Dayna Roselli: Get a lot of benefits.
• 38:57
  Dayna Roselli: I know I get emails a lot saying, hey, you get this percent off, or hey, no resort fees this month, you know, if you want to do a staycation.
• 39:05
  Dayna Roselli: I happen to sign up because my friend was doing it who was visiting in town, and I just figured, well, I might as well get it.
• 39:10
  Dayna Roselli: And so that's the one card that I do have because I go over there a lot.
• 39:14
  Dayna Roselli: So I'm glad to know that every time I eat there now, I can get points.
• 39:17
  Sean McAllister: Yeah, maybe I'll be racking them up.
• 39:19
  Dayna Roselli: Maybe I'll be in a new tier before 2026.
• 39:21
  Sean McAllister: And then you'll get a free meal.
• 39:23
  Dayna Roselli: That's exactly using your points.
• 39:24
  Dayna Roselli: Exactly.
• 39:24
  Dayna Roselli: I've already played some free credits on the slots, and I ended up winning 50 bucks.
• 39:28
  Dayna Roselli: Oh, good.
• 39:28
  Dayna Roselli: Yeah.
• 39:29
  Dayna Roselli: So I did.
• 39:30
  Dayna Roselli: I've already I'm already up.
• 39:31
  Sean McAllister: Look at that.
• 39:32
  Sean McAllister: I know.
• 39:32
  Dayna Roselli: Hey, and let's talk New Year's Eve again.
• 39:34
  Dayna Roselli: Just wanted to remind everyone, Circa is a great spot in downtown Las Vegas.
• 39:39
  Dayna Roselli: We talk a lot about what's going on on the strip, but downtown is a really fun place for New Year's Eve.
• 39:44
  Dayna Roselli: And Circa's doing this countdown in the clouds up at the Legacy Club, which is amazing up there.
• 39:50
  Dayna Roselli: The view that you get is incredible.
• 39:52
  Dayna Roselli: They also have a patio, but they're doing, you know, they've got a DJ, a photo booth, you know, the 360-degree views of the fireworks.
• 40:00
  Dayna Roselli: And so if you're looking to find a place for New Year's Eve, give a call over there and they'll let you know the ticket price and all that, and you can purchase your package.
• 40:10
  Dayna Roselli: Also, Barry's Downtown Prime is doing a prefix menu too and a countdown.
• 40:15
  Dayna Roselli: So a lot of options over there at Circa.
• 40:17
  Sean McAllister: Yeah.
• 40:18
  Sean McAllister: And uh also just something that came to mind uh the New Year's Eve deal at um Michael Mina's new restaurant, Bourbon Steak.
• 40:26
  Sean McAllister: They're gonna be open for New Year's Eve as well.
• 40:28
  Dayna Roselli: Well, I wasn't gonna put that in because I might go and I didn't want it to fill up.
• 40:32
  Dayna Roselli: I haven't decided yet.
• 40:34
  Dayna Roselli: Well, make your reservation.
• 40:36
  Sean McAllister: Hurry.
• 40:36
  Dayna Roselli: I was like, I don't want everyone to know because I want to keep my spot warm.
• 40:43
  Sean McAllister: But that'll be a good new spot.
• 40:45
  Sean McAllister: Oh, Sean.
• 40:47
  Dayna Roselli: Oh my gosh.
• 40:48
  Dayna Roselli: Oh, also, for any of you who need some last minute shopping, and we know a lot of you do, Miracle Mile Shops is doing some extended hours uh over there at Planet Hollywood.
• 40:57
  Dayna Roselli: It's attached to Planet Hollywood.
• 40:59
  Dayna Roselli: Uh, but New Year's uh Christmas Eve, I should say, they're doing uh 10 a.m.
• 41:02
  Dayna Roselli: to 9 p.m.
• 41:03
  Dayna Roselli: Christmas Day, they'll be open 10 a.m.
• 41:05
  Dayna Roselli: to 9 p.m.
• 41:06
  Dayna Roselli: The day after 10 a.m.
• 41:08
  Dayna Roselli: to 9 p.m., then New Year's Eve, 10 a.m.
• 41:10
  Dayna Roselli: to 8 p.m., and New Year's Day day, 10 a.m.
• 41:13
  Dayna Roselli: to 9 p.m.
• 41:14
  Dayna Roselli: So some extended hours there, and they just wanted to let everyone know, hey, we're open, come shop.
• 41:19
  Sean McAllister: I'm ready for 2025.
• 41:21
  Sean McAllister: Yeah, me too.
• 41:22
  Sean McAllister: I think let's just get there and get her going.
• 41:25
  Dayna Roselli: I know.
• 41:25
  Dayna Roselli: I mean, kind of.
• 41:26
  Dayna Roselli: I I don't want to speed things up too much.
• 41:28
  Dayna Roselli: I think now that I'm getting older, I'm like, well, I don't need I don't need it to go so fast.
• 41:32
  Sean McAllister: I don't need it to go fast.
• 41:34
  Dayna Roselli: Yeah.
• 41:35
  Sean McAllister: There's just been a lot of year, though.
• 41:38
  Sean McAllister: It's been a great year.
• 41:39
  Sean McAllister: I've loved it.
• 41:40
  Sean McAllister: So I mean, I think it's time for a rest.
• 41:42
  Dayna Roselli: Yeah.
• 41:42
  Sean McAllister: A little bit of a little bit of downtime and then gear back up.
• 41:47
  Sean McAllister: Get her going.
• 41:47
  Dayna Roselli: I know.
• 41:48
  Dayna Roselli: It'll be good.
• 41:49
  Dayna Roselli: Listen, thank you for listening, everyone.
• 41:51
  Dayna Roselli: We appreciate your support, your loyalty, and we hope you appreciate ours.
• 41:56
  Dayna Roselli: We realize a lot of people start things and then they just stop doing it.
• 41:59
  Dayna Roselli: And we hope that you recognize and appreciate that we love doing this podcast.
• 42:04
  Dayna Roselli: We've done it every week, almost.
• 42:07
  Dayna Roselli: I mean, there must be like three or four weeks we've taken on a handful that we have not uh uploaded a new podcast.
• 42:14
  Dayna Roselli: But we started in 2020 and here we are going into our sixth season.
• 42:18
  Sean McAllister: Our sixth season, man, yes.
• 42:20
  Sean McAllister: As Dana said, thank you so, so much.
• 42:23
  Sean McAllister: We really do appreciate you listening and always appreciate your feedback too.
• 42:28
  Sean McAllister: Keep in mind down in our show notes, we do have a link where you can text us your your thoughts, your reactions, your ideas.
• 42:36
  Sean McAllister: We love to get those messages.
• 42:38
  Sean McAllister: And as you heard at the start of the show when we replied to Kevin's message, um, we answer those right here on the show.
• 42:46
  Sean McAllister: So please send those in.
• 42:47
  Sean McAllister: We love it.
• 42:48
  Sean McAllister: Yeah.
• 42:49
  Dayna Roselli: Merry Christmas, happy holidays, happy Hanukkah, happy new year, all that good stuff from Sean and I.
• 42:56
  Dayna Roselli: And we will talk to you soon.
• 42:57
  Dayna Roselli: We'll take maybe a teeny teeny break, but we'll be back before you know it.
• 43:02
  Sean McAllister: Happy holidays.
• 43:04
  Sean McAllister: Warmest wishes to you and yours.
• 43:14
  SPEAKER_01: If you've experienced a slip and fall, were injured in a place of business or on a construction site, call level up long.
• 43:21
  SPEAKER_01: Do you have a wrongful death case or been in a motor vehicle accident?
• 43:24
  SPEAKER_01: Even harmed in a ride share.
• 43:26
  SPEAKER_01: Our team specializes in personal injury cases.
• 43:29
  SPEAKER_01: Call level up long now at 855 Level Up.
• 43:32
  SPEAKER_01: Elevate your case with Level Up Law.
• 43:35
  SPEAKER_01: We've got your back.
• 43:36
  SPEAKER_01: Call 855 Level Up.
• 43:38
  SPEAKER_01: Your journey to justice starts here.
• 43:40
  SPEAKER_01: Level up long.
• 43:41
  SPEAKER_01: Justice at your fingertips.